(another) brown rice casserole

heidi swanson, of 101 cookbooks, holds the key to my heart. whole grains, vegetarian, goat cheese (these are my buzz words). it seems like every day i'm running to the grocery store to gather the supplies to make her recipes. even though i adapted this brown rice casserole for thanksgiving dinner, i knew i had to give this one a try as well.

spinach and brown rice casserole 

2 1/2 cups cooked brown rice 
1 1/2 cups finely chopped fresh spinach 
4 ounces organic extra firm tofu, crumbled 
4 cured black olives, 4 kalamata olives, 4 castelvetrano olives, chopped
small red onion, diced 
1/3 cup pine nuts, toasted 
2 tbsp olive oil 
1/2 cup parm cheese 
1/4 cup feta 
3 eggs 
1/2 tsp salt, 1/2 tsp pepper, pinch crushed red pepper 
pinch dried italian seasoning mix (oregano, basil, rosemary, thyme) 
fresh lemon juice

preheat oven to 400 degrees f. grease a 10" round baking dish with olive oil. in a large bowl, combine rice, spinach and tofu. next, stir in olives, onion, pine nuts and olive oil. stir in the feta and 1/4 cup of the parm cheese. in a separate bowl, whisk eggs with salt, pepper, crushed red pepper, and italian seasonings. fold eggs into the rice mixture, then pour everything into the baking dish and sprinkle the top with the remaining parm cheese. bake for about 30 minutes, or until the top is golden brown and the casserole is set. serve in a bowl and sprinkle with a bit of lemon juice.